a lil spicy, and perfect for winter.
Heat a large saucepan to medium, adding the oil, chopped onions, and a pinch of salt. Let cook until onions are browned.
While the onions are cooking, combine the spices in a bowl, and puree the tomatoes in a blender.
After onions are browned add in the garlic and ginger, stirring for a few seconds. Then add in the spices.
Mix in the tomato puree, then adding in the drained chickpeas, and cut-up potatoes. Add in 1/2 cup of coconut milk to thicken the base.
Bring the heat to a boil, and let it simmer for 15 minutes. Lastly, add in the kale, and stir for another 5 minutes.
Serve over rice.